I butterflied chicken breasts tonight and tossed them in a homemade “shake n bake” before pan frying them, and my earworm is a little southern girl saying, “…and I helped”
It’s pretty easy and quick. Served with electric pressure cooker mashed potatoes and pepper gravy. Salad or green beans (hey, I bet you still have some zucchini in the garden!) make for a complete dinner.
Butterflied Pan Fried Chicken Breasts
- 1 lbs boneless chicken breasts
- 2 – 3 tbsp flour (if you want “crunchy chicken, add 1/2 cup of panko or bread crumbs)
- About 1/2 tsp each: salt, pepper, dried basil, dried oregano, dried sage, garlic powder, and a dash of cayenne (more as desired)
- olive oil (not EVOO)
cast iron skillet, gallon zipper bag
Butterfly the breasts, cutting them completely through so you have several thin cutlets.
Add them to the zipper bag, as many as you can, and have them lay flat. Pound them until they are about 1/4 inch thick. Remove and repeat until all cutlets are pounded.
Place the breasts back into the bag. Mix all the herbs and spices together, grinding together, using a mortar and pestle if you have them. Otherwise, you can use the back of a spoon in a bowl. Add the mixture to the bag with the breasts and toss until they are well coated.
Heat oil in skillet on medium-high
Add flour to the chicken mixture and toss until all chicken is well coated, as more as needed.
Now it’s time to add breasts to the skillet. Test a bit of the moist flour and make sure it sizzles in the pan, then add breasts. Don’t crowd, you may have to do in two batches (make sure the oil heats back up). Reduce heat to medium and cook until golden brown on both sides 160 degrees F. Remove to paper towel or cooling rack. They will climb to 165 quickly. Sprinkle with a bit of salt and pepper.